Back in the day at Stella, we held educational events called "Lunch Lectures." Usually a dinner-only restaurant, we would open Stella for lunch on a Saturday or Sunday and serve a multi-course, themed tasting menu that was highly educational. As my sous chefs and cooks plated each course in the open kitchen just a few feet from our guests, I would lecture on the technique and flavor structure of a particular cuisine or region.

Sadly, none of these were captured on video, and most of the content is lost to time, but I found in my archives never-before-released lecture notes from a couple of the lunches for our "Regions of France" series.

These menus, along with the corresponding recipes, will further help you envision how to craft and execute multi-course tasting menus and hopefully serve as a starting point for inspiration.

The menus also include wine pairings, which were carefully selected from each corresponding region to complement the dishes they were featured with.

Please Note: Many of the links in the PDFs reference outdated Stella Culinary URLs. Although these links no longer work, you can identify the courses by the topics listed. You'll find the same videos—and additional content—under similar course titles on our current site.